Patagonian toothfish

(redirected from Chilean seabass)

Patagonian tooth·fish

 (to͞oth′fĭsh′)
[In reference to its many sharp, pointed teeth.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Patagonian toothfish

(ˈtuːθˌfɪʃ)
n
(Animals) a large food fish, Dissostichus eleginoides, found in the cold deep waters of the southern Atlantic and Indian oceans. Also called: Chilean sea bass
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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The charcoal grilled Chilean seabass in sesame honey sauce might be an acquired taste for some but it was a great mix for me, with just the right amount of honey mixed with the spiced fish.
For guests desiring dishes of the sea, the classic Summerlin steakhouse serves scrumptious seafood options, including Chilean Seabass served in white miso sauce, paired with bok choy for $42; Grilled Scottish Salmon, an organic salmon filet served with wild mushroom saute for $32; Shrimp Scampi, featuring succulent shrimp served on angel hair pasta with white wine and butter sauce, parsley, tomatoes, garlic and capers for $34; pan-roasted Sea Scallops served with butter whipped potatoes, smoked bacon and roasted corn veloute for $40; and more.
There are a few sharing-style main course dishes, referred to as Large Plates, but the stand out is the black tea-smoked seabass which comprises of a succulent, mildly sweet, chilean seabass served with a pomelo salad.
They include slow-cooked lamb shoulder, grilled Chilean seabass and vegetables.
Showcasing Ho's extensive knowledge of world-class Cantonese cuisine, highlights from the menu include Royal chicken dumpling in Chinese chive sauce with caviar, Crispy Peking duck with foie gras with homemade black sesame pancake, Roasted Chilean seabass with kumquat and Steamed mushroom lotus rice with Mongolian lamb tenderloin.
Dinner was a feast provided by Fores' Lusso: fresh fettuccine with salted eggs and asparagus, pappardelle al telefono, spaghettini with Cagayan chorizo, lobster alla griglia, Chilean seabass baked in salt crust, buttered chicken, roasted leg of lamb, grilled short ribs, organic Negros roast lechon, and desserts worthy of their own coffee-table book.
Menu highlights include pickled salmon, Bing's Peking duck, kung pao lobster, Chilean seabass and 'boom boom chicken', along with a selection of dim sum.
Menu items include mango panna granita with mint ginger foam, Chilean seabass with strawberry chutney caviar and garbar falooda fruit spaghetti dessert.
The surprise of the day, though, was the Baked Chilean Seabass with garlic, chilli and tomato sauce and crunchy young asparagus.
Other mains that caught my attention are black bean Chilean seabass, made with rich Chilean seabass and steamed in Chinese black bean sauce is topped with thinly sliced spring onions and ginger.
2001 VIJAY SINGH Chicken panang curry, baked Chilean seabass, rack of lamb in yellow curry sauce, and sea scallops in a pepper garlic sauce.